Tabbouleh
| ⅔ cup | Burghul (Main) |
| 2 Tbsp | Olive oil |
| ⅔ tsp | Salt |
| 1 cup | Water |
| ½ cup | Lemon juice, freshly squeezed |
| ¼ cup | Extra virgin olive oil |
| ¼ | Red onions, finely sliced, mixed with ¼ tsp of salt for 30 minutes |
| 4 | Tomatoes, diced small |
| ¼ | Telegraph cucumbers, deseeded and diced small |
| 2 bunches | Flat leaf (Italian) parsley, chopped (see Note below) (Main) |
| ¼ cup | Mint, chopped |
Flat chickens
| 2 | Poussin, backbone removed using scissors or heavy knife (Main) |
| 1/8 tsp | Ground cinnamon |
| 1/8 tsp | Black pepper |
| 1/8 tsp | Allspice |
| 2 cloves | Garlic, smashed |
| 1 | Lemon, halved |
| ¼ cup | Olive oil |
| 1 tsp | Sea salt flakes |
| 1 serving | Freshly ground black pepper |
Directions
- Toast burghul in olive oil for a few minutes over medium-low heat. Add salt and water, stir, cover and cook over lowest heat for 10-15 minutes until liquid is all absorbed. Spread out to cool.
- Meanwhile flatten out each poussin with the breast facing up. Place the flat of your hand on the breastbone and press down to flatten bird. Sprinkle mixed spices over poussins, then place in a large ziplock bag with garlic, squeezed lemon halves and olive oil. Marinate in fridge for at least 30 minutes.
- Remove poussins from marinade, sprinkle with sea salt and barbecue over medium heat (or cook on a rack under a grill) for 10 minutes each side until skin is browned and meat cooked through. Allow to rest 5 minutes before cutting each chicken in half. Season well with coarsely ground black pepper.
- Meanwhile place burghul in a large mixing bowl. Season generously with sea salt and dress with lemon juice and extra virgin olive oil. Stir to combine.
- Just before serving, rinse salt off the onion and pat dry with kitchen paper. Add onion, tomato, cucumber, parsley and mint. Mix gently. Serve immediately with chicken.
Note:This Lebanese-style tabbouleh is all about the parsley – don't doubt the quantity.
